Banana Nut Green Salad Recipes

Steps:

• MIX together peanut butter, honey and mayonnaise in a small bowl, until well blended.
• PEEL and slice bananas. Dip into lemon juice. Blot excess lemon juice with paper towel. Divide lettuce and bananas on two plates. Dollop salads with dressing. Sprinkle with nuts. Serve immediately.

Steps:

• 1. Divide lettuce leaves between 2 plates.
• 2. Peel bananas, slice in half lengthwise then slice each half in two. Place on lettuce leaves.
• 3. Whisk together mayonnaise and sugar until sugar has dissolved. Thin with a little milk or water to desired thickness.
• 4. Drizzle over bananas. Top with chopped walnuts.

Steps:

• 1. In a mixing bowl, combine salad dressing, apple cider vinegar, and powdered sugar. Mix well with a whipping tool. Gradually add milk 1 tbs. at a time until smooth. Fold in sliced bananas; fold in nuts reserving a few for garnish. Pour on a salad plate garnished with lettuce leafs. Add reserved nut pieces on top.
• 2. *For healthy conscious cooks, you can substitute banana flavored yogurt for the dressing.

Steps:

• For the vinaigrette:
• Whisk together the pineapple juice, red wine vinegar, shallot and salt and pepper. Slowly incorporate the canola oil. Taste, for seasoning.
• For the salad:
• In a large salad bowl, toss together the mango, papaya, cranberries, banana chips and macadamia nuts with 1 cup of the vinaigrette. Season lightly with salt and pepper. Place the mizuna on a large serving tray and top with the mixed fruit. (The salad greens hold up longer if only the fruit is tossed with the vinaigrette. However, if serving promptly, combine the greens and the fruit and toss with the vinaigrette.) Drizzle the salad with the extra dressing or serve on the side.

Steps:

• Heat bananas, the 2 cups of water and salt to boiling; reduce heat. Cover and simmer until bananas are tender, about 5 minutes. Drain and cool.
• Cut bananas crosswise into 1/2" slices. Toss bananas and remaining ingredients with Vinaigrette Dressing.

Steps:

• Bring a large pot of water to a boil. Cut the ends off of the bananas, and make a slit lengthwise down the peel. Cook bananas in boiling water until tender (similar to a potato). Drain, cool, and remove peels. Cut into small chunks and place in a serving bowl. Drizzle 1 tablespoon of olive oil over the pieces, and stir to coat.
• Meanwhile, heat the remaining tablespoon of oil in a skillet over medium-high heat. Add shrimp and crab, and fry until cooked through, about 5 minutes. Set aside to cool.
• Add onions, green pepper and seafood to the bananas in the bowl. In a separate bowl, whisk together the red wine vinegar, sugar and bacon pieces. Pour this mixture over the bananas, and toss lightly to coat. Season with salt and pepper. Garnish with slices of hard-cooked egg if desired.

Steps:

• Over low-medium heat, cook the egg, sugar, vinegar, water and butter until thickened, stirring constantly.
• Layer in serving bowl, alternating bananas, nuts and sauce.
• Cool.

Steps:

• Lightly toss banana slices with lemon juice. Place 1/4 cup in a small bowl; mash. Stir in the mayonnaise and sugar. In a salad bowl, combine the greens, strawberries and remaining banana slices; toss. Top with banana dressing; sprinkle with peanuts.

Steps:

• Cook potato cubes in boiling, salted water until firm-tender, about 8 to 10 minutes.
• Add sliced bananas to the potato pot during the last minute of cooking. Drain and rinse with cold water
• In a large serving bowl, combine the bananas and potatoes with sliced onions, and olives.
• In a small bowl, whisk together the oil, vinegar, mustard, sugar, salt and pepper. Pour this dressing over the salad.
• Cover and refrigerate at least 2 hours before serving.

Steps:

• In a small bowl, stir together the peanut butter and honey.
• Blend in mayonnaise.
• Slice bananas; dip in lemon juice.
• Arrange bananas on lettuce.
• Drizzle with peanut butter dressing.
• Sprinkle with nuts and serve.

Steps:

• In small mixing bowl mix together the mayonnaise, sugar, vinegar, milk. Mix well to dissolve sugar completely. Season with salt and pepper to taste.
• Arrange lettuce leaves (mom always used the larger iceberg type, but any will do) on salad plates.
• Peel and spear the bananas. (To spear, cut banana in half, carefully insert your finger into the center of the cut, the banana will separate into 3 sections we called spears.).
• Arrange spears on top of lettuce leaves.
• Drizzle generously with dressing over bananas and lettuce.
• Garnish with chopped spanish peanuts (if desired).
• Serve immediately or keep chilled until ready to serve.
• *Bananas may darken if prepared too early. Best if made and immediately served.

Steps:

• Combine pineapple juice, sugar, lemon juice, and cornstarch in a saucepan over medium heat; cook and stir until sugar dissolves and sauce is smooth, about 5 minutes.
• Stir about 1 tablespoon sauce into the bowl with the egg until egg is slightly warmed. Slowly pour egg mixture into sauce, whisking until sauce is smooth and thickened. Remove saucepan from heat and freeze sauce, stirring occasionally, until completely chilled, about 15 minutes.
• Mix bananas, cream cheese, and pineapple together in a bowl. Add sauce and mix until evenly coated.